Simple Sweet Potato Breakfast Hash With Black Beans Recipe

I whipped up a Sweet Potato Breakfast Hash this morning that blends diced sweet potatoes, black beans, red bell pepper and jalapeno for a lively kick. I added garlic, onion, cumin and smoked paprika to build flavor, and perfectly cooked eggs complete the dish in an effortless and satisfying way.

I’ve been experimenting in the kitchen lately and came up with this killer simple sweet potato breakfast hash with black beans that really caught my attention. I start off with 2 medium sweet potatoes, peeled and diced, and mix them with a can of black beans, diced red bell pepper, a seeded jalapeno pepper, and a small diced yellow onion.

I toss all of these in 2 tablespoons of olive oil with a couple of minced garlic cloves, a teaspoon of ground cumin, and half a teaspoon of smoked paprika and then add salt and fresh ground pepper to taste. Once everything gets a bit of a sizzle in the pan, I crack 4 large eggs over the top, letting them set just right.

It all comes together in about 30 minutes and even doubles as a fun taco filling. If you’re into exploring new breakfast hash ideas and blending classic flavors with a little twist then this one is for you!

Why I Like this Recipe

I love this recipe because it’s super easy to make even when im in a rush, and the flavors all come together so nicely. I really enjoy how the natural sweetness from the sweet potatoes mixes with the spicy kick of the jalapeno and the smokiness of the paprika and cumin. Also, i appreciate that it has protein from both the black beans and the eggs so it fills me up without feeling too heavy. Lastly, it’s really versatile—if im feeling lazy i can just whip it up for breakfast, but sometimes i even turn it into a taco or have it for dinner, which always keeps things interesting.

Ingredients

• Sweet potatoes offer healthy carbs and fiber; they add a natural, subtle sweetness to the dish.
• Black beans bring a solid protein punch along with good fiber, making it hearty.
• Red bell pepper is loaded with vitamins and adds a crisp, sweet flavor.
• Eggs provide protein and a creamy texture to tie all the flavors together.
• Jalapeno peppers give the right kick, boosting the taste just a bit.
• Garlic infuses the hash with a rich and warm aroma that elevates the dish.

Ingredient Quantities

• 2 medum sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and fresh ground black pepper to taste
• 4 large eggs
• Fresh cilantro for garnish (optional)
• Lime wedges or hot sauce for serving (optional)

How to Make this

1. Start by peeling and dicing 2 medium sweet potatoes, then dice the red bell pepper, jalapeno (seeded), and small yellow onion while mincing the garlic.

2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it’s slightly shimmering.

3. Add in the diced sweet potatoes along with 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika along with a pinch of salt and fresh ground black pepper to taste.

4. Let the sweet potatoes cook for about 8 to 10 minutes, stirring occasionally so they soften evenly.

5. Then toss in the diced bell pepper, jalapeno, onion, and minced garlic. Stir and cook for another 4 to 5 minutes until the veggies start to get tender.

6. Mix in the drained and rinsed 15 oz can of black beans and let all the ingredients heat through for another 2 minutes.

7. Create 4 little wells in the hash using the back of a spoon and gently crack one egg into each well.

8. Cover the skillet and let the eggs cook for about 5 minutes or until the whites are set and the yolks are still a bit runny.

9. Garnish with fresh cilantro if you like and serve with lime wedges or a dash of hot sauce for an extra kick. Enjoy your simple Sweet Potato Breakfast Hash!

Equipment Needed

1. Large skillet
2. Vegetable peeler
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Can opener (if your beans aren’t pre-opened)
7. Wooden spoon or spatula for stirring
8. Plate or bowl to rest your prepped veggies

FAQ

Simple Sweet Potato Breakfast Hash With Black Beans Recipe Substitutions and Variations

• Sweet Potatoes: You can use butternut squash instead if you’re feeling a bit adventurous and wanna try a different flavor.
• Black Beans: You might swap these out for pinto beans or even chickpeas if that sounds more up your alley.
• Red Bell Pepper: Green or yellow bell peppers could be used and they still give a nice pop of color and crunch.
• Jalapeno Pepper: If you’re not into too much heat or wanna switch things up, try using serrano peppers or a pinch of cayenne powder.

Pro Tips

1. Try not stirring the sweet potatoes too much at the start so they can get a nice crispy edge before the other veggies join in.
2. Toast your cumin and smoked paprika in the olive oil for about 30 seconds before adding the veggies to really boost the flavor.
3. When you crack the eggs in the wells, make sure the veggies are evenly spread so the eggs cook at the same pace; if one spot is too crowded the egg might not cook right.
4. If ya like a little extra kick, drizzle some lime juice over the dish right before serving to bring out all the flavors even more.